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Roasted Eggplant and Potatoes: Our Favorite Way To Eat Eggplant

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Preview: Roasted Eggplant and Potatoes in addition to zucchini, onions, and mushrooms are seasoned with a spritz of olive oil and ranch dressing dry mix packet and roasted in the oven.

Do you like eggplant but have trouble getting your family excited about it? This is one of our favorite eggplant recipes because it’s not a goopy casserole or full of grease.

Roasting brings out the flavors of each vegetable: eggplant, diced potatoes, zucchini, and mushrooms without adding a lot of oil. Picky eaters can easily select the individual veggies they prefer, but all ingredients contribute to the whole–as in a whole lot of flavor and textural interest.

Thanks to my daughter-in-law, Amanda who put me on to this recipe from Art Smith’s Kitchen Life Cookbook.  When I first tasted it, I didn’t recognize the eggplant. Nor did I recognize the seasonings as a dried salad dressing straight out of the packet. Doesn’t get any easier than that!

You won’t have trouble eating your vegetables when you put this on the table.

ROASTED EGGPLANT AND POTATOES

Ingredients and substitutions:

  • EGGPLANT: (AKA aubergine) I don’t peel the eggplant for this recipe although you can if you like.
  • POTATOES: Yukon Gold potatoes are my first choice. No need to peel these, either. Red-skinned waxy potatoes are also appropriate.
  • RANCH DRESSING MIX: This makes seasoning your vegetables so easy. If you prefer to make it yourself, check out this recipe for homemade ranch dressing mix (not the dressing).
  • ZUCCHINI: No reason to peel zucchini. Make sure they are fresh and firm, but not too big. I don’t suggest substituting yellow squash for the zucchini as they are not as sturdy and might fall apart.
  • ONION: Use white or yellow onions.
  • MUSHROOMS: Fresh button mushrooms are the most readily available. Use canned mushrooms only when desperate.
  • RED PEPPER: Red, orange, or yellow peppers contribute color and flavor to this dish. Green peppers will change the flavor profile.
roasted eggplant and potatoes on a serving dish

FAQ about Eggplant and Potatoes:

Is aubergine the same as eggplant?

Yes. Aubergine is the more common name in Great Britain. The term “aubergine” can also describe the color of eggplant.

Is it OK to eat the skin of an eggplant?

Yes. Eggplant skin is full of nutrients. According to the NY Times, the skin of purple eggplants contains its most valuable nutrient, a powerful antioxidant called nasunin, one of a type of flavonoid called anthocyanins present in many fruits and vegetables with red, blue and purple hues (berries, beets and red cabbage, to name a few).

Is it OK to eat the skin of an eggplant?

Yes. Eggplant skin is full of nutrients. According to the NY Times, the skin of purple eggplants contains its most valuable nutrient, a powerful antioxidant called nasunin, one of a type of flavonoid called anthocyanins present in many fruits and vegetables with red, blue and purple hues (berries, beets and red cabbage, to name a few).

Should I remove the seeds?

Only if they are big and brown. Use a spoon to scoop them out.

Can I make this recipe ahead of time?

It’s best cooked at the last minute and served immediately.


More Eggplant Recipes:

Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating inside the recipe below. No comments required.

Hope to see you again soon!
Paula

p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.

Yield: 5 servings

Roasted Eggplant and Potatoes Recipe

Roasted Eggplant and Potatoes--in skillet

Roasted eggplant, zucchini, potatoes and mushrooms seasoned with Ranch dressing dry mix packet

Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 small eggplant, cut into 1-inch cubes
  • 1 teaspoon salt
  • 3 medium potatoes, scrubbed but unpeeled and cut into 1-inch chunks
  • Olive oil spray
  • One 0.7-ounce envelope salad dressing mix (I like ranch)
  • 2 medium zucchini, scrubbed but unpeeled and cut into 1-inch chunks
  • 1/2 onion cut into thin wedges
  • 5 ounces mushrooms, thickly sliced
  • 1 tablespoon red pepper, finely chopped

Instructions

  1. Preheat oven to 425 degrees F.
  2. Use a silicone baking mat or cover cookie sheet with sides with aluminum foil. Spray with olive oil (may substitute vegetable oil spray but I prefer extra flavor of olive oil).
  3. Toss the eggplant with salt and place in colander for 30 minutes to drain off bitter juices.
  4. Put the potatoes in a large bowl and spray with oil. Toss to lightly coat all pieces. Add 1/2 of salad dressing mix and toss again. Spread on prepared baking sheet and roast for 10 minutes.
  5. Rinse eggplant well and pat dry. Put eggplant, zucchini, onions, mushrooms, and red pepper in large bowl, spray with oil and toss with remaining dry salad dressing. Add to potatoes on baking tray and stir carefully. Continue roasting vegetables until tender about 30-40 minutes.

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Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 203Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 1183mgCarbohydrates: 39gFiber: 7gSugar: 8gProtein: 7g

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